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Beef Tenderloin with Spinach, Roasted Garlic & Red Wine Reduction Recipe

Name: Beef Tenderloin with Spinach, Roasted Garlic & Red Wine Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 (6 oz) beef tenderloin steaks; 1 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1 head garlic; 1/2 cup red wine; 2 cups baby spinach; 1 tbsp unsalted butter; 1/2 lb shiitake mushrooms; 1 tbsp soy sauce

Stashcook

This is a yummy dish with beef and veggies. You cook beef in a pan and make a sauce with garlic and red wine. Then you put the beef on spinach and pour the sauce on top.

Ingredients

4 (6 oz) beef tenderloin steaks

1 tsp salt

1 tsp black pepper

2 tbsp olive oil

1 head garlic

1/2 cup red wine

2 cups baby spinach

1 tbsp unsalted butter

1/2 lb shiitake mushrooms

1 tbsp soy sauce

Method

Preheat the oven to 400°F (200°C).

Cut the top off the head of garlic to expose the cloves. Drizzle with 1 tbsp olive oil, wrap in foil, and roast in the oven for 25 minutes.

While garlic is roasting, season the beef tenderloin steaks with salt and pepper.

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the steaks and cook to desired doneness, about 4-5 minutes per side for medium-rare. Transfer to a plate and cover with foil to keep warm.

Clean and slice the shiitake mushrooms.

In the same skillet, add the mushrooms and cook until browned, about 5 minutes. Add soy sauce and cook for another 2 minutes.

Remove the garlic from the oven and squeeze the roasted cloves into a small saucepan. Add red wine and bring to a simmer over medium heat. Cook until the liquid is reduced by half, about 10 minutes.

Stir in the butter until melted and the sauce is slightly thickened.

Place a handful of baby spinach on each plate.

Place a steak on top of the spinach and spoon the mushrooms around the steak.

Drizzle the red wine garlic sauce over the steak and serve immediately.